Coat a skillet with grapeseed oil (or veggie oil) and heat on medium.
Add onion and sautee for a couple of minutes.
Add lentils, stir, add 2 cups water. Mix in 1 tbsp cumin, 1 tsp garlic, 1 tsp onion powder, 1/2 tsp turmeric, kelp granules (or salt), and peppers. Mix well and cover. Allow to sit for 15 minutes.
After the 15 minutes, stir, make sure it isn’t sticking to the bottom and add 1/4 cup broth or water. (If it is sticking adding the water will take care of that)
Mix in 1 tsp each cumin, garlic powder, onion powder, 1/2 tsp turmeric, 1 tbsp nutritional yeast. If using, add chorizo seitan. Mix and cover for 15 more minutes checking occasionally to make sure it isn’t sticking. If it is sticking and the lentils are not quite finished, add another splash of broth.
Smash lentils gently with spatula.
Heat up your taco shells/wraps according to their instructions and fill with lentils and the toppings of your choice!

I used Daiya havarti style wedge cheese in these, adding a bit to the shells before putting the lentil mix in. It’s a nice melty surprise to help hold the lentils to the shells. I’m a big Daiya fan. They have shreds, wedges, and slices. It melts very nicely and makes vegan grilled cheeses so much more accessible! Here’s their site: Daiya!

I used Toffuti Sour Cream also, I very much enjoy this product and definitely recommend it for all of your sour cream alternative needs! Here’s their link: Toffuti Sour Cream!

This was the first time I’ve used Upton’s Chorizo Seitan and it was great!

I usually use Light Life Smart Ground Original Protein Crumbles if I add anything to the lentils, which I do prefer. Light Life has a Mexican Style protein crumble, and between the Upton’s Chorizo and Light Life Mexican Style I prefer Upton’s. All yummy options but completely unnecessary to this recipe, it just gives it a little bit extra and a good taco texture.